Recipe: Thai Red Curry Beef

Thai Red Curry Beef

Image © 2010 Celeste Heiter

This fiery curry starts with a paste made of garlic, ginger root, shallots, lemongrass, and red peppers, seasoned with cumin and coriander. The curry is a simple stir-fry of beef, onions, and peppers, laced with the red curry paste. Fiery hot and chili delicious!

Red Curry Paste

2 red jalapeno chilies, trimmed and sliced, seeds intact
½ red bell pepper, trimmed, deseeded and coarsely chopped
2 stalks lemongrass, trimmed and thinly sliced
1 knob ginger root, peeled and chopped
4 cloves garlic, peeled and chopped
2 shallots, trimmed and chopped
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon nam pla (Asian fish sauce)
1 tablespoon peanut oil
Water as needed

Combine all ingredients except water in the bowl of a food processor. Puree mixture to a fine paste, adding water a little at a time as needed for thorough blending and uniform consistency.

Beef Curry

1 tablespoon peanut oil
2 pounds boneless beef, cut into 1" pieces
½ onion, peeled and thinly sliced
Red Curry Paste
½ red bell pepper, trimmed, deseeded, and thinly sliced
½ cup peanuts, coarsely chopped
1 can coconut milk

Heat oil in a large kettle or wok. Add beef and onion and stir-fry until lightly browned. Add curry paste and stir thoroughly to mix. Reduce heat and continue stir-frying until curry paste is fully integrated into the pan. Add bell pepper, peanuts, and coconut milk and bring to a simmer. Reduce heat and continue simmering, stirring occasionally, until beef is tender and sauce is thickened, about 20 minutes. Serve with steamed rice. Serves 4.

Cook's Note: For a hotter curry, use several Thai chilies in the curry paste instead of jalapenos. For a more intense curry sauce, omit the coconut milk and add a little beef stock or water to the curry as it simmers to keep it from becoming dry.

Published on 7/3/10